In college, back in the days before I could cook well, I stumbled across a magazine article advising women to make a bacon egg and cheese sandwich on sourdough as a treat for their man. I can’t remember the magazine or even the specifics of the recipe (muchless why I was reading an magazine that provide tips on how to please your man), but that article armed a witless college student with one simple meal that I would probably make more than any other over the next 8 years. The recipe has undergone multiple improvements over the years, evolving into what I believe to be the perfect egg sandwich.
After enjoying hundreds of these tantalizing breakfast sandwiches over the years I feel it is my duty to pay it forward in the same manner I received it. I assure you, no man worth dating will ever take you for granted if you are feeding him this!
Your ingredient list is simple:
2 tsp water
1 slice Cheddar Cheese
1 slice Thick Cut Bacon, cut in half
2 slices Sourdough Bread
Salt and Pepper
Mayo and Tabasco Sauce (optional)
Assuming you have some staples on hand, this treat for your husband will cost less than the last time he brought you flowers. If you want bonus points, make him this breakfast treat for dinner (affectionately known as “brinner”).
Just a note on the ingredients: For bacon, I like Farmland Thick Cut. Some brands just seem too thick. I also like a good tart sourdough. The fresh baked sourdough at the Copps bakery has become my go-to brand. Many other sourdoughs that I have tried in the Fox Valley don’t taste tart at all (I’m looking at you Festival and Panera!). Avoid the sourdough from Breadsmith. Though it is nice and tart, it is WAY too dense to make a good sandwich.
To make this glorious sandwich:
Cook bacon in a pan on medium-high heat until it is nice and crisp.
While bacon is cooking, do the following:
-Lightly toast the bread, just long enough to firm it up without taking on color.
-Crack one egg into a cup then add the water, salt and pepper. Whisk thoroughly with a fork to combine.
-Let your slice of cheese sit out at room temperature, this will help it melt better later. If you forget or are in a rush, place the cold slice of cheese in-between the toasted bread to warm while the rest of the meal cooks.
When bacon has finished cooking pour the egg mixture in a heated 9” non-stick pan (medium heat) coated with some of the bacon grease. Swirl the pan as needed to spread the eggs evenly across the bottom and sprinkle with salt and pepper (Bonus points if you tilt the pan and use a spatula to lift up the edges of the egg and let the excess egg liquid run underneath).
When the egg appears to have almost cooked through and slides easily in the pan, flip it over. Let cook for a few seconds, and then fold the egg as needed to fit the bread. Top with cheese and bacon then place on sourdough.
I know what you are thinking, “This looks good, can’t I just eat it now?” Well eating it now is like the difference between watching your favorite show in standard definition instead of HD. Your extra efforts will be rewarded. After all, it is the attention to detail that makes an ordinary meal great.
Place the sandwich in the bacon pan to absorb some flavor and let the bread brown slightly (There does not need to be much bacon grease in the pan). Flip the sandwich and repeat.
At this point you should have a hot golden delicious sandwich with perfectly melted cheese. If condiments are desired you can now add a generous sprinkling of Tabasco sauce, mayo or both.
Serve this to an eternally grateful husband on this birthday, anniversary, or after an incident-free visit to his mother-in-law’s.
I love to hear feedback, so please let me know what you think if you try this recipe!
Ultimate Breakfast Sandwich Recipe - Women, This is What Your Man Wants
- 1 Egg
- 2 tsp water
- 1 slice Cheddar Cheese
- 1 slice Thick Cut Bacon cut in half
- 2 slices Sourdough Bread
- Salt and Pepper
- Mayo and Tabasco Sauce optional
- Cook bacon in a pan on medium-high heat until it is nice and crisp.
- While bacon is cooking, do the following:
- -Lightly toast the bread, just long enough to firm it up without taking on color.
- -Crack one egg into a cup then add the water, salt and pepper. Whisk thoroughly with a fork to combine.
- When bacon has finished cooking pour the egg mixture in a heated 9” non-stick pan (medium heat) coated with some of the bacon grease.
- Swirl the pan as needed to spread the eggs evenly across the bottom and sprinkle with salt and pepper.
- When the egg appears to have almost cooked through and slides easily in the pan, flip it over. Let cook for a few seconds, and then fold the egg as needed to fit the bread.
- Top with cheese and bacon then place on sourdough.
- Toast both sides of sandwich in heated pan with bacon grease until the bread takes on color but isn't burnt.